Stuffed Chicken Breast with Stuffing

dark brown plate with three sliced pieces of chicken breast on their side to expose the stuffing that's inside the chicken breast. asparagus with parmesan cheese flakes is served on the side.

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Stuffed Chicken Breast with Stuffing

Looking for a more exciting recipe for chicken breast and have leftover stuffing? Stuffed chicken breast with stuffing is comfort food at its finest with gently seasoned chicken stuffed with your favorite stuffing and parmesan cheese. It's the perfect weeknight dinner.

Prep Time10

Cook Time31

Total Time45

Course: Dinner

Cuisine: American

Keyword: chicken breast, chicken dinner, stuffing

Servings: people

Calories: 314kcal

Ingredients

3 boneless skinless chicken breasts
Â¼ teaspoon smoked paprika
Â¼ teaspoon garlic powder
Â¼ teaspoon onion powder
Â½ teaspoon salt
Â¼ teaspoon black pepper
2 cups cooked stuffing I use Pepperidge Farms or Stovetop stuffing
¼ cup parmesan cheese flakes
¼ cup fresh parsley chopped
½ cup gravy optional for serving

Instructions

Pat chicken breasts dry with a paper towel. Make a slit on the thickest part of the side of each chicken breast so you form a wide pocket. Be careful not to cut the chicken breast all the way through.
Mix all of the spices (smoked paprika, garlic powder, onion powder, salt and pepper) together in a small bowl. Massage the spices on the tops of the chicken until the tops are well coated.
Stuff each chicken breast with ⅓ of the stuffing and parmesan cheese so the stuffing fits into each chicken breast pocket nicely. It's okay if the stuffing is overflowing a bit.
Oven Method: Preheat oven to 350ËšF. Place the stuffed chicken breast in a small dish and cover with aluminum foil. Bake for 30-40 minutes until the chicken is cooked through. A meat thermometer should be at 165ËšF or above to ensure it's done.
Stovetop Method: Heat a cast iron or non-stick skillet with olive oil over medium to medium-high heat. When the pan is hot, add the stuffed chicken breast (I do only 3 at a time to not overcrowd the pan if you're making more). Do not touch chicken for 5 minutes, allowing the chicken to get a nice sear. When chicken easily comes off the pan and it's browned, you know it's ready to flip. Flip and cook for another 5 minutes but place the lid on the chicken for the last 2 of those minutes. A meat thermometer should be at 165ËšF or above to ensure it's done.
Serve by cutting the chicken breasts into thick slices. Drizzle with gravy and top with fresh parsley (optional). Enjoy!

Notes

For leftovers: Store leftovers in an airtight container in the fridge. Re-heat in the oven at 350Ëš for 15-20 minutes or until heated through.

Make in advance: You can make the stuffed chicken breasts with stuffing in advance. Stuff the chicken breasts and place covered in the refrigerator overnight. Then bake as directed (or use the stovetop method).

Nutrition